Apple sour cream coffee cake is one of those recipes that feels a little nostalgic the moment you make it. The soft cake, the cinnamon sugar swirl, and the crisp golden top all come together in a way that just works. I love making this when I want something simple but still a little special, especially when apples are in season.

What makes this version stand out is the sour cream in the batter. It keeps the cake soft and rich without being heavy, and when you add the apples, you get little pockets of sweetness in every bite. It’s the kind of cake that works just as well for breakfast as it does for dessert.

Why You Will Love This Apple Sour Cream Coffee Cake Recipe

This apple sour cream coffee cake has a really nice balance of texture and flavor. The top bakes into a thin, slightly crisp layer from the cinnamon sugar, while the inside stays soft and tender. The apples add moisture and a bit of natural sweetness, and the nuts give a light crunch that makes each bite more interesting.

Another thing I like about this recipe is that it feels simple but still looks impressive once baked. It’s the kind of cake you can bring out for brunch or serve with coffee and people will assume it took more effort than it actually did. It also holds up well for a couple of days, which makes it great if you want something you can slice and enjoy later.

What You Will Need

For the topping, you’ll use granulated sugar, ground cinnamon, and chopped nuts. The sugar and cinnamon create that classic flavor, while the nuts add texture and a bit of richness.

For the cake, you’ll need all-purpose flour, baking powder, baking soda, and salt to give the cake structure and help it rise properly. The combination of baking powder and baking soda works especially well here because of the sour cream.

The wet ingredients include unsalted butter, granulated sugar, eggs, and sour cream. The butter and sugar create a light base, the eggs help bind everything together, and the sour cream keeps the cake soft and moist.

For flavor, you’ll add vanilla extract, and for the main addition, you’ll need fresh apples, peeled and diced. A firm apple like Honeycrisp or Granny Smith works best because it holds its shape while baking.

Ingredients

For the topping:

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 cup finely chopped pecans, almonds, or walnuts

For the cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and finely diced

How to Make Apple Sour Cream Coffee Cake

Preheat your oven to 350°F (175°C) and prepare a deep 9-inch round or 9-inch square pan by greasing it and lining the bottom with parchment paper.

In a small bowl, mix together the sugar and cinnamon for the topping, then set it aside along with the chopped nuts.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition so everything blends smoothly.

In a separate bowl, stir the baking soda into the sour cream. In another bowl, whisk together the flour, baking powder, and salt.

Add half of the sour cream mixture to the batter, followed by half of the flour mixture, mixing gently after each addition. Repeat with the remaining sour cream and flour, then stir in the vanilla extract. Fold in the diced apples until evenly spread through the batter.

Spread half of the batter into your prepared pan. Sprinkle half of the cinnamon sugar mixture and nuts over the batter, then lightly swirl it with a knife. Add the remaining batter on top, then finish with the rest of the sugar and nuts, swirling again just slightly.

Bake for about 50 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan before removing and slicing.

Tips

Use a deep pan if possible. The batter rises quite a bit, especially with the added apples, so a shallow pan can overflow.

Choose firm apples that hold their shape while baking. Softer apples can break down too much and change the texture of the cake.

Avoid overmixing once the flour is added. Mixing just until combined helps keep the cake soft instead of dense.

How to Store

Store the apple sour cream coffee cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you want it to last a bit longer, but bring it to room temperature before serving for the best texture

More Coffee Cake Recipes

• Sour Cream Coffee Cake 
• Apple Coffee Cake
• Cinnamon Coffee Cake
•  Blueberry Coffee Cake
• Pumpkin Coffee Cake